Pork Piperade

• 1/4 cup all-purpose flour
• 1 envelope (1-1/4 ounces) reduced-sodium taco seasoning, divided
• 1 pound boneless pork, cut into 1-1/2x1/8-inch strips
• 2 tablespoons canola oil
• 3 tablespoons olive oil
• 1 medium Spanish onion, thinly sliced
• 2 medium sweet red peppers, julienned
• 2 cups canned plum tomatoes, drained (reserve juices)

1. In a shallow bowl, combine flour and half of seasoning mix. Add pork, a few pieces at a time, and toss to coat; shake off excess.
2. In a large skillet, heat canola oil over medium-high heat. Add pork; stir-fry until browned, 3-4 minutes. Remove with a slotted spoon; cover and keep warm.
3. In same skillet, heat olive oil. Stir-fry onion and peppers until crisp-tender. Chop tomatoes; add to skillet. In a small bowl, combine remaining taco seasoning and reserved tomato juices. Add to skillet. Bring to a boil; cook and stir until thickened. Reduce heat to medium-low. Return pork to skillet; heat through.

allpurpose, taco, pork, canola oil, olive oil, spanish onion, sweet red peppers, tomatoes

Taken from www.tasteofhome.com/recipes/pork-piperade/ (may not work)